Hobakjuk is a golden-yellow and velvety porridge made with pumpkin and glutinous rice! Make this delicious comfort food with this easy recipe!
Fall is in full swing! The leaves are turning colors, and pumpkins are everywhere. With the weather getting cool, we all crave some warm comfort food. For Koreans, juk (porridge) is a popular comfort food either as a light meal or snack. This hobakjuk (or hobakjook, 호박죽) is made with pumpkin and sweet rice (aka glutinous rice), chapssal (찹쌀).
This beautifully golden-yellow and velvety porridge will surely warm your body and soul this fall and winter!
Which pumpkin to use
Hobak is a generic term for all types of pumpkins and squash. In Korea, hobakjuk is typically made with matured pumpkin called neulgeun hobak (늙은호박) or danhobak (단호박, meaning sweet pumpkin). Danhobak is known as its Japanese name, kabocha, here in the U.S.
I usually make it with a kabocha for its sweet flavor and bright color. You can, however, use any orange fleshed winter squash/pumpkin.
How to make pumpkin porridge
The squash can be peeled first, cubed and boiled. I find it much easier to cook the squash first and then either scoop out the flesh or peel off the skin.
You can microwave the kabocha halves in your microwave by placing cut side down on a plate and cook uncovered on high for 10-15 minutes until soft.
In the oven, you can bake the kabocha halves, the cut side down, at 400ºF for about 45 – 50 minutes.
If you have an Instant Pot, it will take about 7 minutes to cook kabocha halves on Manual High, with natural pressure release for 5 minutes. Add a cup of water in the pot, and place the squash in a steamer basket.
You can purée the cooked squash if you want, using a blender or an immersion blender. I usually just mash it with a spoon or potato masher while cooking because I like a little bit of squash lumps in my porridge.
Traditionally, there are two ways to incorporate sweet rice into this porridge.
One is in the form of small rice cake balls, called saealsim (새알심), made with rice powder. The other is simply mixing in finely ground soaked sweet rice or sweet rice flour (chapssal garu or mochiko) slurry. Some people do both.
I like the consistency of the latter, so that’s what I usually do. Sometimes, I go one step further and make rice balls as well.They are easy to make!
Hobakjuk additions
It’s common to add cooked pat (팥, adzuki beans) to pumpkin porridge. See my danpatjuk recipe to find out how to cook the beans.
You can also top it with pine nuts, pumpkin seeds, and/or jujubes (daechu, 대추), but they are optional.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 kabocha (danhobak, 단호박) or small pumpkin, about 2 pounds
- 1/2 cup sweet rice (aka glutinous rice), soaked in water for at least an hour or use 1/2 cup sweet rice flour (chapssal garu or mochiko), mixed in 1 cup of water
- 1/2 teaspoon salt
- 1 to 2 tablespoons brown sugar adjust to taste or omit
Optional rice balls
- 1/2 cup sweet rice flour (chapssal garu, 찹쌀가루, or mochiko)
- 2 teaspoons sugar
- 1/4 teaspoon salt
Optional garnish
- 1/4 cup red beans, pat (팥), soaked and boiled - optional or use canned sweetened red beans (if using sweetened beans, omit sugar above
- 1 tablespoon pine nuts, pumpkin seeds, jujubes, if available Walnuts or pecans will be great too
Instructions
- Cut the squash into halves (or quarters). Remove the seeds. Place them in a large pot, the cut side up. Add water about one-third way up the squash, about 6 cups. Cover and boil over medium high heat until the squash turns fork tender, about 25 - 30 minutes. Discard the water and let the squash cool. See the notes for other cooking methods.
- When the squash is cool enough to handle, scoop out the flesh (or peel the skin off).
- You can purée the cooked squash at this point if you want, using a blender (make sure to use some of the 3 cups of water required below). Or use an immersion blender or simply mash it with a spoon or potato masher while cooking if you like a little bit of squash lumps in my porridge.
- In a blender, grind the soaked glutinous rice with 1 cup of water as finely as possible.
- Pour the ground sweet rice into the pot of the prepared squash. Add 3 cups of water. Cook over medium heat, stirring and mashing the chunks of squash, until the rice starts to turn translucent and the porridge becomes thick. Cover, and reduce the heat to low. Continue to simmer, stirring occasionally, for about 20 minutes. (Adjust the consistency of the porridge to your taste by adding more water.) Stir in the salt, sugar, and the optional cooked red beans. Cook for an additional 3 - 4 minutes.
For the optional rice cake balls
- Mix the rice powder, sugar and salt in a bowl. Stir in 4 tablespoons of boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed.
- Shape the dough into a 3/4-inch thick cylinder. Cut into (or pinch off) 3/4-inch pieces. Roll each piece between the palms to make a small ball.
- Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.
To serve
- Ladle some porridge into a serving bowl. Serve hot with a few optional rice balls and garnishes.
Notes
This hobakjuk recipe was originally posted in October 2011. It’s been updated here with new photos, more information and minor improvements to the recipe.
Heidi says
Hi Hyosun – I shall make this (we have lots of home-grown pumpkin) and I want to do the rice cakes as well. However I’d like to know know if I can make them without sugar. Could you let me know please.
wendy C says
I’ve made this and it’s so yummy! Just wondering how sweet it supposed to be? I think I went overboard with sugar and it tastes like Cantonese soup
Hyosun says
It really depends on your taste. When the danhobak (kabocha) is very sweet, I don’t really think it needs any sugar.
Carolyn Stanley says
I grew up on a farm in southern Maine.
Believe it or not, the manure pile was a great place for growing, what we called, winter squash. We had ginormous blue Hubbard squashes the my moms had to take an ax to to split them open. We also grew a squash called buttercup (as opposed to the pear-shaped butternut) squash. It is remarkably like the kabocha squash you call pumpkin except it had a bunch of lumps growing on the bottom instead of the smooth bottom on the kabocha. The inside was deep Orange and sweet. I can’t find them now, but I buy kabocha whenever I see a good price. It’s a bit hard to cut open, but I love it roasted with a little olive oil and some Asian spice mix with sesame seeds. Sometimes I even eat the skin if it’s smooth and unblemished.
Thanks for all you share. I got to know three Korean families when I did some tutoring shortly after I retired from teaching, and I’m so thrilled to know them. My life has been enriched. Even prior to knowing them, a girlfriend had gotten me hooked on Korea drama and rom-coms. Watching them is one of my favorite pastimes. I’m not sure I can handle Squid Games, however. It seems like Hunger Games on steroids.
I look forward to trying your recipe.
Phoebe says
Hello Hyosun,
Can this be kept overnight or for a few days?
Hyosun says
Of course, in the fridge.
Dr. Annette B. Fromm says
Hello Hyosun,
I love your recipes. I just got a kabocha squash yesterday and would like to make this porridge.
What if I don’t have sweet rice or rice flour? Is there something I can substitute it with in the porridge.
I have rice cakes in the freezer.
Thanks
Hyosun says
You can add the rice cakes. Or if you have short grain rice, soak for 30 minutes and blend it. Kabocha alone will be delicious too. Hope this helps!
Crystal says
This recipe, I will definitely give it a try! But, do believe that It is not emergent blender, but Immersion blender. Thank you for recipe! I will be subscribing for more recipes 💕
Hyosun says
Haha You’re so right! What was I thinking? Corrected. Thank you!
Leigh says
I upscaled this for an entire large pumpkin, and actually tried making it in my instant pot. Still works great. So simple, but definitely one of my favorite things to make in the fall.
norm says
Could you use canned pumpkin, and arborio rice instead?
Hyosun says
Yes for pumpkin, but I’m not sure about arborio rice. It may not give the porridge the same texture, but I’m sure it’ll still taste good.
Sarah L says
How do you pick a ripe kabocha squash? I’ve heard different things like someone said it should be a dark, dull green color and be heavy, and then someone else said it should have a lot of orange splotches but the skin should be firm.
David says
muchas gracias for a fine looking simple recipe.
Min says
Thanks for sharing this recipe. Looks delicious!!
Hyosun says
You’re welcome! It’s such a comfort food. I love it!
Peggy says
I just tried your recipe and it’s delicious! This is one of my dad’s favorite recipes and I will be sending him a batch tonight. =) Thank you for the recipe!
Hyosun says
Thank you, Peggy! Nice to hear this is your dad’s favorite. Nice daughter, happy dad… I’m glad to be helpful.
maria says
I tasted pumpkin porridge at my H-Mart store this weekend and loved it, so I thought I’d visit your site to see if you have the recipe for it. I’m glad to see this here. It will make a wonderful dish to eat during the cold months. Thank you.
Hyosun says
It’s a staple dish in my house, especially in the fall and winter. Hope you make it soon and enjoy!
Robert Kiss says
amazing stuff, I will try everything on your website. Thank you so much. I have tried it more sweet or more salty and love both versions 🙂
Hyosun Ro says
Thanks, Robert! I crave this now…
Ellena | Cuisine Paradise says
Gosh! I love this. one of my favourite dessert.
Hyosun Ro says
I love it too! Thanks for stopping by!
Hyosun Ro says
Sooji – You will like it. We’ve been eating this a lot lately. Michelle loves it!
Sooji (Michelle's friend) says
Cannot WAIT to make this for Thanksgiving for my friends. THANK YOU!
Hyosun Ro says
Maria – Your porridge looks great. I like your tweak with soy milk. Thanks for trying out my recipe!
accordingtomaria says
Thanks for sharing the recipe! I tried it on my own, and it tasted just like the one I buy pre-made at H-mart! http://accordingtomaria.wordpress.com/2011/10/24/hobakjuk-korean-pumpkin-porridge/
Hyosun Ro says
Thank you, everyone! Hope you get to try the recipe.
Fern – It’s common to use glutinous rice flour instead. I do that sometimes too, but the soaked sweet rice is traditional and, I think, it tastes better.
Fern@ToFoodwithLove says
That sounds delicious! I was wondering if it would be the same if I substituted the ground sweet rice with glutinous rice flour instead?
This reminds me of something similar that I made with pumpkin before, but I add coconut milk and sago/tapioca pearls instead and serve it as a sweet dessert 🙂
Nami | Just One Cookbook says
I LOVE Kabocha! I had never put both kabocha and rice together and this is quite interesting. Kabocha’s mild taste will be a nice compliment to the rice. Asian’s comfort food for sure!
erica says
Oh yum! I have been on a pumpkin kick lately and can’t get enough! I was lucky enough to get a Chinese-style pumpkin from a friend’s garden recently, and it was unlike anything I’ve had before–it was so good! I even made a hobakjuk with it (the kind with the little dumplings in it). Though my friends’ harvest is over, I am hoping the kabocha might just be the kind of flavor I am longing for. I’ve never tried that kind of squash before, but now I’m excited to give it a try! Thanks for the post!
Jen @sites'n bites says
Hi! I found your blog through the pretty pictures posted on foodgawker. I love hobakjuk, especially with the small rice cakes. Thank you for the recipe!
Samantha says
Mmmm, I just came back from Korea and this was by far my favourite soup there. My boyfriend and I attempted to make it for Thanksgiving while being there, but we made it with squash, and didn’t use rice since we didn’t have a blender (used the sweet rice, doct or however you say it). Ahh I miss Korea already!
Samantha
http://flavorator.blogspot/com/
Smoky Wok (Jen) says
This looks so pretty! This reminds me of some of the Cantonese ‘sweet soups’ that we eat as desserts 🙂
jinkzz says
Yummy…i love hobakjuk and almost all Korean dishes… this dish is one that I have never tried making though…it seems easy enough…I’ll have to try making this one…thanks for sharing